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Tagliarini with Gorgonzola

Gorgonzola is one of the world's oldest veined cheeses and, arguably, its finest. When buying, always check that it is creamy yellow with delicate green veining. Avoid hard or discoloured cheese. It should have a rich, piquant aroma, not a bitter smell.

ingredients

serves 4
25 g (1 oz) 2 tbsp butter
225 g (8 oz) Gorgonzola cheese, roughly crumbled
150 ml (1/4 pint) 5/8 cup double (heavy) cream
30 ml (2 tbsp) dry white wine
1 tsp cornflour (cornstarch)
4 fresh sage sprigs, finely chopped
400 g (14 oz) dried tagliarini
2 tbsp olive oil
salt and white pepper

method

1. Melt the butter in a heavy-based pan.
Stir in 175 g (6 oz) of the cheese and
melt, over a low heat, for about 2 minutes.

2. Add the cream, wine and cornflour (cornstarch) and beat with a whisk until fully incorporated.

3. Stir in the sage and season to taste with salt and white pepper. Bring to the boil over a low heat, whisking constantly, until the sauce thickens. Remove from the heat and set aside while you cook the pasta.

4. Bring a large saucepan of lightly salted water to the boil. Add the tagliarini and 1 tbsp of the olive oil. Cook the pasta for 8 - 10 minutes or until just
tender, drain thoroughly and toss in the remaining olive oil. Transfer the pasta to a serving dish and keep warm.

5. Reheat the sauce over a low heat, whisking constantly. Spoon the Gorgonzola sauce over the tagliarini, generously sprinkle over the remaining cheese and serve immediately.

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